What are the coffee producing areas in Indonesia? Which kind of Indonesian coffee is better?

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When it comes to Indonesia, the first thing that comes to mind is the resort island of Bali, but did you know that Indonesian coffee is also world-famous? The planting area of coffee in Indonesia is the largest in the world, but due to the low efficiency of coffee production, Indonesia only ranks third in the world after Brazil and Vietnam.

The history of coffee cultivation in Indonesia dates back to the Dutch colonial period. In 1696, the Governor of the Netherlands in Malabar in India gave a batch of coffee seedlings to the Governor of the Netherlands in batavia in Batavia (now Jarkata in Jakarta). This was the first time coffee was grown in Indonesia. However, the first batch of coffee seedlings were washed away by the flood. In 1699, Batavia accepted the gift again. This time, the coffee seedlings survived successfully and ushered in the first harvest in 1701, which began the coffee trip to Indonesia.

At first, coffee was grown in and around Jakarta, and then gradually expanded to central and eastern Java, as well as Sulawesi, Sumatra and Bali.

Indonesian coffee began to supply the European market in 1711, when Indonesia was the first country outside Africa and Arabia to grow coffee on a large scale. It became the world's largest exporter of coffee in the 1880s. The fame of Java coffee began here.

The best coffee growing areas in Indonesia have established three major coffee brands in Java, Sumatra and Sulawesi, among which Indonesia's Sumatra Manning coffee is moderately sour and has a very strong flavor. Java coffee belongs to Arabica coffee; Sulawesi coffee is full-grained and full-bodied. Robusta coffee, which accounts for 90% of the total output, is of the highest quality in the world.

But for coffee lovers, there is one kind of coffee in Indonesia that is absolutely the top grade of coffee lovers' dreams: Kopi Luwak (civet coffee). This kind of coffee is called "the most fragrant poop since shit". Although the name of coffee is not very elegant, it is true that it tastes good. It is the poop of an arboreal wild animal called "civet" on the Indonesian island of Sumatra. Local farmers usually regard the discovery of "civet" feces as a gift from heaven, because not all "civets" feces can be luckily found. Once several such "coffee beans" are found, the locals will bend over and pick them up, collect them carefully, and then go through several processes such as selection, drying, deodorization, processing and roasting to produce the rarest, most unique and most expensive coffee in the world.

The recommended parameters of Qianjie hand-made coffee:

V60 90 ℃ Little Fuji Grinding 3.5 Powder takes about two minutes longer than the total cooking time at 1:15